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oven floor - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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oven floor

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  • oven floor

    I have gottin as far as building the 4'' concrete slab under the oven. I'm using firebrick for the floor of the oven. What type of insulation should be used between the concrete and the firebrick?. I do not know the the ratio of materials for making insulating concrete.

    I also want to build a retangled arch oven with the smoke stack at the opposite end as the door. I have not seen ovens built like this I'm looking for ideas.

  • #2
    Re: oven floor

    My best advice is to keep reading...

    The insulating layer is actually vermiculite or perlite.

    The ratio is 1 part cement(not concrete) to 5 parts vermiculite or perlite.

    The two are mixed thoroughly and then water is added, but just enough water until when the mixed is compressed with your hand, a small amount of water will be squeezed out.

    It looks like you want to make a barrel oven.

    Are you interested in baking pizza or bread?

    Most here feel that the Pompeii oven is the best design for either need.

    Good luck and remember.......... KEEP READING!
    My thread:
    http://www.fornobravo.com/forum/f8/d...ress-2476.html
    My costs:
    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
    My pics:
    http://picasaweb.google.com/dawatsonator

    Comment


    • #3
      Re: oven floor

      Brunello,

      Stop building (for now).

      Read the Pompeii Oven plans a few times, then start browsing all the Forno Bravo message boards. There is a ton of info here. Some of it won't make complete sense, but the more you read, the better you will understand. Pay particular attention to the "Stickies" that are posted at the top of each message board.

      Start here:
      http://www.fornobravo.com/pompeii_ov...peii_oven.html

      Spend several hours reading this stuff and your oven will start taking shape in your head.
      Ken H. - Kentucky
      42" Pompeii

      Pompeii Oven Construction Video Updated!

      Oven Thread ... Enclosure Thread
      Cost Spreadsheet ... Picasa Web Album

      Comment

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